vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lima Beans
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
432Calories
29 gProtein
79 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories432 kcal
Protein29 g
Carbohydrates79 g
Fiber26 g
Sugars11 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium7.5 mg
Potassium1910 mg
Calcium64 mg
Iron9 mg
Magnesium162 mg
Phosphorus417 mg
Zinc3.6 mg
Copper0.9 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K7.5 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate312 mcg
Choline122 mg
Caffeine0 mg
Water262 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 324. The excerpt below is the record exactly as published.
LIMA BEANS. Boil a pint of Lima beans in salted water and then press them through a colander. Place the pulp back in a saucepan, add a good bit of butter, and beat with a spoon. Season as usual, with the addition of a little sugar
Cook this with the app: pantry check, scaling, and the assistant.